Sunday, 20 May 2012

My Tapas cooking class

A brief History of Tapas:
It all started with King Alfonso X who ordered that the inns Castellanos not served drinks if it is not accompanied by some food.Basically,Tapas in Spanich mean a small portion of food that is served as an accompaniment to a drink.

But today tapas  have become a famous culinary delight.It is  diversified by dishes served in small portions ,which may well replace a meal or a dinner.But for me what is most important during Tapas brunches,is those endless conversatio under ns filled with good humour and laughter.

O.k,friends ,lets go to Olive Beach,located in New Delhi where i was very lucky to meet Chef Nuria from La Mancha Spain.I couldnt imagine a better charming background for a cooking classes,than outside in the summer garden amidst lot of greeneries.Being comfortably seated under wide shades,sipping lemmon iced tea.Out there the temperatutre edgeg closely to 35 deg yet it didnt feel likewise at all.

We started by preparing Gambas Con Salva Brava meaning shrimps lollipos in brava sauce.Icouldnt take my eye off off from chef Nuria while she was preparing the Brava sauce with fresh plump tomatoes,green pepper,onions and of course a good pinch of the famous Pimento de la vera.A must in Spanish Cuisine!
The best part is to come when it was time for tasting.Hmmm....So yummy in taste,with a unique fragrant smell and that colorful flash red brava sauce.Chef Nuria said as it taps ,3 lollipos are more than enough per person.But after having tasted it guys,you tell me if you agree to that.

We carried forward our cooking class,by a Torrijos.For those with a sweet cheeks,believe me ,you will be spoiled.Torrijas remind me of the classical french desert 'Pain Perdu'.But there is nothing comparable when you taste it.The infusion of lemon rind,orange peel and cinamon stick in milk bring along that unique flavor.

We end up by the caramelos Crujenti meaning Candy crispy which is one of my favorite recipe.Hey friends,who can resist by that perfect combo of toasted pinenut seeds,raisin and finely chopped zuchinni wrapped in a 10 cm square phylo pastry.?It may either be deep fried or oven-bake.Personally,i prefer it in oven due to more crispiness.What a delicious snack during an "appero".

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